Hanseniaspora uvarum is not a spoilage microbe in wine fermentation. How this is a 2020 video surprises me. It's a beneficial non-sacch species in winemaking.
Hanseniaspora uvarum is part of normal grape/fermentation flora (according to UC Davis) but is still a spoilage microorganism (according to ETS Laboratories) that produces ethyl acetate and acetic acid from glucose. High levels of ethyl acetate and acetic acid can inhibit S. cerevisiae and lead to stuck fermentations. Extreme levels of volatile acidity is not beneficial. Please refer to "Scorpion genetic testing for spoilage organisms" from ETS Laboratories for further information. www.etslabs.com/library/27
Hanseniaspora uvarum is not a spoilage microbe in wine fermentation. How this is a 2020 video surprises me. It's a beneficial non-sacch species in winemaking.
Hanseniaspora uvarum is part of normal grape/fermentation flora (according to UC Davis) but is still a spoilage microorganism (according to ETS Laboratories) that produces ethyl acetate and acetic acid from glucose. High levels of ethyl acetate and acetic acid can inhibit S. cerevisiae and lead to stuck fermentations. Extreme levels of volatile acidity is not beneficial.
Please refer to "Scorpion genetic testing for spoilage organisms" from ETS Laboratories for further information. www.etslabs.com/library/27